【Garlic King Oyster Mushroom】
Overview
Pleurotus eryngii is saprophytic and parasitic on the roots of umbelliferous plants such as eryngium and the surrounding soil from late spring to early summer. It is named after its aroma like almonds and thick flesh like abalone. It is a new species of rare edible fungi that has been successfully developed and cultivated in recent years. It has an almond aroma and a taste like abalone. It has a crisp and tender texture, excellent taste, unique flavor and rich nutrition, so it is known as the delicious porcini mushroom on the grassland. Its stipe tissue is dense, strong, and milky white. It can be eaten in its entirety and is crisper, smoother, and more delicious than the cap. In terms of cooking, it is not only suitable for stir-frying, roasting, stewing, stewing, soup and hot pot, but it is also a good choice for cold dishes. Pleurotus eryngii is rich in nutrients, including protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. There are many ways to make king oyster mushrooms. No matter which way you make them, the texture and taste are very good. Especially in such a cold winter, the warmth that such a dish brings to people is self-evident.
Tags
Ingredients
Steps
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Prepare the ingredients and wash them.
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Slice the king oyster mushrooms.
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Mix oyster sauce, dark soy sauce, sugar, salt, and water into juice, and then thicken it with starch.
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Smash the garlic, dice the carrots and green peppers.
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Pour oil into the pot and simmer half of the garlic and ginger.
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Add the chopped lean meat and stir-fry.
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Add king oyster mushrooms and stir-fry.
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Pour in the thickened juice and simmer for three to four minutes.
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Add the other half of the garlic cubes, diced carrots, and diced green peppers and stir-fry evenly.
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Pour in the thickened gravy.
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Just sprinkle some chicken essence
